A treat to accompany your afternoon latte. 

Makes 48 cookies

INGREDIENTS
2 cups all purpose flours
1 cup  sugar
1 tbpsn anise seeds, crushed
1 tspn baking powder
½ tspn baking soda
¼ tspn salt
6 egg whites
3 tbspn grated fresh lemon zest (or 1 T. dry)
1 tbspn fresh lemon juice

DIRECTIONS
1. Preheat oven to 325 degrees F.
2. Lightly coat a baking sheet with non-stick cooking spray or use parchment paper for easier clean up. In a medium bowl combine flour, sugar, anise seeds, baking powder and salt.
3. Whisk together egg whites, lemon zest and lemon juice and add to dry ingredients. Blend well.
4. On a floured work surface, shape dough into two logs (each about 14 inches long and 1 ½ inches thick). The dough will be quite sticky. Place the logs on the prepared baking sheet with at least 4 inches between the two logs, as the dough will spread during baking.
5. Bake for 20-25 minutes until firm to the touch and just beginning to brown. Carefully transfer the logs to a rack to cool. Reduce oven temperature to 300 degrees F.
6. Allow logs to cool for 10-15 minutes and then slice them diagonally into ½ inch thick slices. Place each slice cut side down for an additional 40 minutes. Remove from oven and allow to cool before storing. Biscotti will keep for up to one month in an air-tight container.

NUTRITIONAL ANALYSIS PER SERVING
Serving Size: 4 cookies
Calories: 149
Fat: < 1 gram
Saturated fat: 0g
Carbohydrate: 33g
Protein: 4g
Fiber: .8g

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